I notice a lot of times brisket is served in a pan of juice and it's very good. When I've made brisket in the past, I've just put it on the smoker rack directly and it still comes out tender. Am I supposed to be smoking it in a pan of juice like au ju? What kind of pan, like an aluminum foil roasting pan? Or cooking the brisket in a pan and letting the pan hold in the meats natural juices? Thanks.